This weekend I created a semi-new recipe, that substituted a few new ingredients in my common pineapple chicken and vegetable dish. Shrimp is the star of this dish, and it has a bit of a Tex-Mex flair to it.
Ingredients:
- 1 lb shrimp (I bought ready-to-cook shrimp)
- 2 bell peppers
- 1 zucchini
- 1 squash
- 1/2 onion
- 1/2 pineapple
- Lemon pepper
- Cumin
- Garlic powder
- Chili powder
- Olive oil
Directions:
- Preheat oven to 450 degrees
- Line baking pan with foil and grease with cooking spray
- Slice bell peppers, zucchini, and squash, and place in a large bowl
- Top with olive oil and lemon pepper and mix well
- Spread vegetables into foil-lined baking pan
- Slice onion and sprinkle throughout vegetables
- Spread shrimp on top of vegetables
- Sprinkle lemon pepper, cumin, garlic powder, and chili powder throughout mixture
- Slice pineapple into rings or cut into chunks; top shrimp with pineapple
- Cook for 28-30 minutes
- Enjoy!
The beauty of this dish is that you can eat it bowl-style, or you can grab your favorite tortillas and add-ins (guacamole, shredded lettuce, sour cream, black beans, salsa), and enjoy some delicious shrimp tacos. I, of course, plan on topping this dish with salsa, but I do have some tortillas that are calling my name. Healthy and full of flavor - it doesn't get much better than that! Have a fabulous Monday!
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